Ingredients

  • 125 ml (1/2 cup) of Panko breadcrumbs
  • 60 ml (1/4 cup) of grated Parmesan
  • 15 ml (1 tablespoon) of chopped fresh dill
  • 15 ml (1 tablespoon) of melted butter
  • 4 salmon fillets of 150 g (1/3 pound) each
  • 15 ml (1 tablespoon)of chopped fresh parsley (optional)
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 180 °C (350 °F).
  • In a bowl, mix breadcrumbs with Parmesan, dill, melted butter, and if desired, parsley.
  • Salt and pepper salmon fillets, then garnish with Parmesan mixture. Lay slàalmon fillets over a cooking sheet covered with parchment paper.
  • Oven bake for 12 to 15 minutes, until salmon is cooked and the Parmesan crust lightly browned.

Chef's notes

Idea for accompaniment:

  • Tomatoes and leeks sauté

In a large pan, heat 30 ml (2 tablespoons) of olive oil at medium heat. Cook 1/2 minced red onion and 1/2 finely minced leek for 4 to 6 minutes. Add 10 ml (2 teaspoons) of chopped garlic and 5 ml (1 teaspoon) of chopped thyme. Continue cooking for 1 minute. Pour 60 ml (1/4 cup) of white wine and let simmer at medium heat until liquid reduces entirely. Add 8 diced in four cherry tomatoes and stir lightly. Salt and pepper.
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